| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fowl & game, To post | 6 | Servings | ||
INGREDIENTS
| 1 | 7-Lb Turkey | |
| Salt And Pepper | ||
| 4 | Cloves Garlic | |
| 1 | Bay Leaf | |
| 1/3 | c | Liquid Barbecue Smoke®; divided |
| 1 | c | Boiling Water |
| 6 | Peppercorns | |
| 1 | sm | Red Pepper Pod |
| 1 | tb | Dry Mustard |
INSTRUCTIONS
Rub dry turkey cavity and skin with salt and pepper. Cut 1 clove garlic in half and rub cavity. Then leave the split garlic and the bay leaf in the cavity. Rub the skin with the second clove of split garlic and discard. Cut two slits in the skin of breast and insert clove of garlic in each. Brush entire bird, inside and out, with 1/4 cup liquid smoke. Let stand overnight in refrigerator. Next day, put turkey in a shallow roasting pan and bake for 20 minutes in a preaheated 500° oven. Reduce to 400°; pour a mixture of 1 cup boiling water, remaining ingredients, and remaining liquid smoke over turkey. Cover and cook according to your own roasting scale, basting frequently. Cool, or serve hot. Serves 6 to 8 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billlspa@icanect.net Recipe by: Mrs. Donald Ellsworth Posted to MC-Recipe Digest V1 #825 by Bill Spalding <billspa@icanect.net> on Oct 04, 1997
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